Carrot and Apple with Peanut Butter Yogurt Dip
Makes 1 serving

INGREDIENTS
1 heaped tbsp (20 g) Peanut butter (The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)
40 g Greek yogurt, 0% fat
100 g Carrot
1 medium, about 160 g Apple
A pinch Ground cinnamon
A squeeze Lemon juice

METHOD
1. Beat the peanut butter into the yogurt with a fork until smooth, loosening with a teaspoon of water if it is stiff. Add the cinnamon.
2. Peel the carrot and cut it into batons. Core the apple, cut it into wedges and squeeze lemon over to stop it browning.
3. Dip.

Contains milk and peanuts.

RECIPE NOTES
Weigh the peanut butter. A tablespoon taken from the jar is anywhere between 15 and 35 g, and each extra 10 g is 60 kcal.
Stirring in yogurt makes the same 20 g go twice as far. Forty grams of straight peanut butter for the same volume of dip would be 240 kcal.

Full recipe: https://www.getfuel8.com/recipes/carrot-apple-peanut-butter-dip
